Fish Ball Noodle Soup

Yesterday I went to Kuala Selangor, It was an unplanned trip. We were bored at home so my husband thought maybe we drive there and have a nice seafood dinner by the river. Every time we visited KS we will definitely go for this seafood restaurant called River View. But I guess yesterday would be my last visit there as the food is no longer great as before. Beside River View seafood there's another shop called JETI seafood, I haven't try it but will do when my next visit to KS.

Opposite the River View restaurant there's a shop selling fresh noodles, fish balls, yong tau foo ingredients, baked pastries etc..another shop that i will go and get my fresh fish ball here. If you buying fish ball it always best get them at the wet market where they are packed in a bag of water. The wet market fish balls can’t keep for long, best used on the same day. They taste fresher than the supermarket ones.

You can also add yong tau foo for more variety.

Fish Ball Noodle Soup:

50 gram ikan bilis (anchovies) rinsed well

700 ml water

16-20 fish balls

3 serving noodles

4 leaves lettuce, sliced thinly

2 tsp fried shallot

salt and light soy sauce to taste, if needed 

2 tbsp chopped scallions

chili padi ( bird eye chili), sliced

DIRECTIONS:

First I prepare the ikan bilis stock, bring the 700ml water and ikan bilis to boil, reduce heat and simmer for about 15 minutes. Remove the ikan bilis using the strainer and keep the stock. 

Slowly add in the salt and light soy sauce in the stock. while the stock is simmering add the fish balls and yong tau foo and cook until they float to surface. 

In a separate pot of boiling water, blanch or deep the noodle into the boiling water and drained immediately. 

Separated cooked noodles into serving bowl and pour the cooked fish balls soup over.  Garnish with lettuce, chopped scallions and serve with chili padi with light soy sauce at the side.